Onion- and Pepper-Braised Brisket
Ingredients
- 2 tablespoons olive oil
- 2 medium onions cut in half, sliced
- 2 red or orange bell peppers sliced
- ¼ cup packed brown sugar
- 1 package 1.1 oz onion recipe and dip soup mix
- 1 bottle 12 oz chili sauce
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 fresh beef brisket not corned beef (3 lb)
- Fresh rosemary sprigs if desired
Instructions
- Heat oven to 325°F.
- In 4-quart ovenproof Dutch oven, heat oil over medium heat.
- Cook onions and bell peppers in oil 10 minutes, stirring occasionally, until tender and beginning to brown.
- In medium bowl, mix brown sugar, soup mix, chili sauce, salt and pepper.
- Move vegetables to side of Dutch oven.
- Place beef, fat side up, in Dutch oven; pour sauce over beef.
- Spoon vegetables over beef.
- Cover; bake 1 hour 30 minutes.
- Uncover; bake 1 hour longer or until beef is tender.
- Cover; let stand 10 minutes.
- Cut beef across grain into thin slices.
- Serve with vegetables and any remaining pan juices.
- Garnish with rosemary sprigs.
